If you’re looking for a quick meal to prepare for lunch or dinner, this chicken escalope recipe served with coleslaw and dips.
Put each chicken breast with cling film and, using a rolling pin beat the chicken breasts out to an even thickness, until each one is about twice the original size.
Put the flour on to a plate and add salt and pepper. Leave to one side. Whisk the egg in a small bowl. On another plate, mix together the breadcrumbs and parsley.
Dip chicken breast in the flour and tap off any excess, then dip it in the egg to coat completely; finally, dip in breadcrumb mixture and set aside. Repeat with the rest of the chicken.
Heat the butter and oil in a frying pan. Fry the breasts over a medium heat for 3-4 mins on each side. Drain on kitchen paper before serving.
Serve with the coleslaw, and ketchup and BBQ sauce as a dip
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